Ingredients:
For the lamb:
• 600g lean lamb mince
• 2 tsp Cumin, ground
• 1 tsp Coriander spice, ground
• 2 tsp Paprika
• ½ tsp Cinnamon, ground
• ½ tsp Oregano
• 1 tsp sesame seeds
• 2 garlic cloves, finely diced
• 1 tbsp plain flour
• 1 egg, beaten
For the sauce:
• 8 tbsp Natural Yoghurt
• 2 garlic cloves, finely chopped
For the kebab:
• 4 flatbreads or pitta pockets
• 2 tomatoes, cut into thin wedges or slices
• ½ cucumber, sliced into thin disks
• 1 red onion, thinly sliced
• Shredded iceberg lettuce
• Your favourite hot sauce (optional)
• Salt and Pepper
Method:
- Preheat an oven to 220?c.
- Place the lamb mince into a large mixing bowl along with the spices, sesame seeds, garlic, flour and egg. Using your hands message all this together until a paste forms and allow this to marinade for 30 minutes.
- Divide the mix into 8 balls and grab your skewers – metal skewers are the best for this, but wooden ones will be ok.
- Place a ball on each skewer and form it into a sausage shape around the skewer. Place the skewers on a lined tray and place in the oven for 15 minutes.
- While the lamb is cooking let’s prepare all the toppings, first up is the sauce. Place the yoghurt, garlic, salt and pepper into a blender and blend until smooth, set aside.
- Get the tomatoes, red onion and cucumber sliced and shred the lettuce.
- Use a hot dry pan to warm up the flat breads or just pop them into the oven for 2 minutes.
- To build the kebabs, remove the lamb from the skewers and thinly slice lengthways, place the lamb on to the bread or into the pita pockets, place the lettuce, tomatoes, cucumber and onions on top and drizzle with the garlic sauce. Finish with a few dashes of the chilli sauce and serve up with some homemade wedges on the side.
